Michael Ruhlman "The Making of a Chef: Mastering Heat at the Culinary Institute of America"
Holt | English | March 31, 2009 | ISBN: 080508939X | 336 pages | azw, epub, lrf, mobi | 3,59 mb
I loved this book it took me back to my days as a student at the Culinary School at Kendall College which was founded and started by CIA alum. I had gone back to school to change careers with the evening and part-time program Kendall offered. Being a chef is very demanding physically, emotionally, creatively and financially. Despite my graduation almost two years ago I haven't quit my day job yet but I still have hope of breaking into the field further.